Zizi's Adventures - Real Food, Real Stories

Raw Vegan Orange Date Truffles

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Was your New Year’s resolution to get healthier? I know it’s not easy to stick to new goals when you’re balancing work and family life. But still, there’s hope.

Stick at least with one, for example to eat healthier snacks or desserts. These orange date truffles are not only delicious, they are full of protein. Hemp seeds (or powder) provide a rich source of gluten-free protein loaded with essential fatty acids and fiber. In addition, hemp seeds contains vitamins such as C, E, B1, B2 and carotene, which are in a fat soluble digestible form and trace minerals such as phosphorous, calcium, potassium and magnesium. The protein in walnuts provides many essential amino acids. Also the form of vitamin E found in walnuts is somewhat unusual, and particularly beneficial.

This is the way Adam eats these truffles: he never eats a whole one, he prefers to have small bites from each. 🙂

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Raw Vegan Orange Date Truffles

Ingredients (makes 20-25 pieces)

– 1 cup walnut
– 1 cup almond
– 18-20 pieces dates, pitted
– zest of 1 orange and juice of 1/2 orange
– 2-3 drops Lecker’s orange oil (optional)
– 2 tablespoons cacao nibs
– 2 tablespoons hemp protein powder
– pinch of salt

Method

In a food processor pulse the walnut and almond until the consistency becomes flour. Add dates and all the other ingredients to the food processor and run until smooth.

Form little balls with your hands. Eat them straight or keep them in a box in cool place (or refrigerator).

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The small bowls were made by me at Apacuka Ceramics Workshop.

Vegan Date Hemp Protein Balls

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I have a very good friend who although doesn’t have children she knows what a tired new mom needs. Yes, lots of energy! My eating habits are almost back to normal but I still eat unhealthy snacks few times a week. So, Zsófi, my friend gave me the best present: these vegan date protein balls. Oh my, they are yummie.

Not only delicious, they are full of protein. Hemp seeds (or powder) provide a rich source of gluten-free protein loaded with essential fatty acids and fiber. In addition, hemp seeds contains vitamins such as C, E, B1, B2 and carotene, which are in a fat soluble digestible form and trace minerals such as phosphorous, calcium, potassium and magnesium. (Read more about the benefits of hemp protein here.)

I asked Zsófi to share her recipe with us. She used this recipe from Green Kitchen Stories as a base but changed a few things. These balls are simple, guilt free, “pick me up” snacks.

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Vegan Date Hemp Protein Balls

Ingredients

– 80 g pumpkin seeds
– 50 g dried shredded coconut
– 65 g hemp protein powder
– 2 tablespoons  grated flax seeds
– 1 tablespoons bee pollen
– 2 tablespoons cacao powder
– 1 tablespoon grated poppy seeds
– 1 tablespoon rolled oats
– 15-20 pieces dates and dried plum, pitted
– 3 tablespoons coconut oil (room temperature)

Method

In a dry non-stick pan toast pumpkin seeds for 6-8 minutes. In a food processor pulse the pumpkin seeds and set aside.

Add dates, plum and coconut oil to the food processor and run until smooth. Place the mixture into a bowl and add the dry ingredients: pumpkin seeds, grated flax seeds, shredded coconut, hemp protein powder, bee pollen, cacao powder, grated poppy seeds and rolled oats. Stir until well combined.

Form little balls with your hands and rolled them in desiccated coconut, cacao powder or oats. Eat them straight or keep them in a box in cool place (or refrigerator).

Date Olive Oil Banana Bread

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Banana bread is the all time favourite classic bread in our household. I tried many recipes and all of them gave the perfect result (like this vegan one with almond and chocolate). This one doesn’t contain sugar, it is sweetened with dates and bananas. It’s moist, delicious, also gluten-free and sweet enough without sugar. It’s also crisp because of the toasted sunflower- and pumpkin seeds on top. It’s perfect and wonderful for an afternoon tea/coffee session or for breakfast (toasted).

Make sure to use overripe bananas to get the best banana flavour.

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Date Olive Oil Banana Bread
(Recipe inspiration: My Darling Lemon Thyme)

Ingredients

– 1 cup dates (about 9 pieces), pitted, chopped
– 2 tablespoons boiling water
– 1 teaspoon baking soda
– 1 and 1/2 cups brown rice flour
– 1/2 cup millet flour
– 2 teaspoons baking powder
– 3 bananas, peeled and mashed with a fork
– 1/2 cup extra virgin olive oil
– 2 organic or free-range eggs
– 1 vanilla bean, split and seeded
– grated zest of 1 lemon
– sunflower seeds, pumpkin seeds

Method

In a small bowl mix together chopped dates with baking soda and boiling water. Set aside. Line a 23 cm (9 inch) long loaf pan with parchment paper. Preheat the oven to 180C (356F).

In a bowl combine the dry ingredients: rice flour, millet flour, baking powder. In another bowl mix together the wet ingredients: mashed bananas, olive oil, eggs, lemon zest and vanilla. Pour the wet ingredients mixture into the dry one, stirring until just combined. Fold dates, hot water and baking soda in.

Pour the mixture into the loaf pan, sprinkle the top with sunflower- and pumpkin seeds and bake it on 180C (356F) for about 60 minutes. It’s ready when the cake tester (or toothpick) comes out clean.

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Coconut Date Energy Balls

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First I made these cute energy balls for a hiking trips in October. These little bites were a yum trail snack, everybody loved them. They are great energy boosters and easy to store (in a box). Energy foods are engineered to enhance each stage of a workout or outdoor excursion and these coconut date energy bites are great for it.

Because of its success I decided to make them for Christmas as an edible gift. These balls are the healthy option to snack on something. I made two very similar truffles a couple of years ago, don’t forget to check them out to get more inspiration.

Coconut Date Energy Balls
(Recipe inspiration: Daily Garnish)

Ingredients (makes about 36 pieces)

– 1 cup rolled oats
– 1 cup desiccated coconut + extra for coating
– 1/2 cup toasted pumpkin seeds
– 1/4 cup water
– 12 dates, pitted, chopped
– 1/2 teaspoon ground cinnamon
– 1 vanilla bean, split and seeded
– 1 orange’s zest
– pinch of salt

Method

Add rolled oats, desiccated coconut and toasted pumpkin seeds to a food processor and let it spin. Add dates, vanilla, cinnamon, orange zest and salt, then let it process for 2-3 minutes. Slowly start adding the water until the mixture becomes a bit sticky and wet.

Form little balls with your hands and roll them in desiccated coconut. Eat them straight or keep them in a box in cool place.